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By far the most abundant form of dietary
vitamin K is phylloquinone (vitamin K1),
which occurs in green vegetables such as kale, spinach, broccoli,
and Brussels sprouts. Except some plant oils, other foods have far
lower phylloquinone contents (see summary
in table 1).
Menaquinones have a more restricted
distribution in the diet than phylloquinone,
with nutritionally significant amounts of MK-4 only occurring in
animal meat and liver, and higher menaquinones
(MK-7 through MK-9) in fermented products, cheese and curd cheese.
Only in Japan the MK-7 intake is high because of the abundance
of this vitamer in the typical Japanese
food product natto (see picture), which
consists of fermented soy beans.
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Figure:
The fermented soybean product called Natto. |
Table 1: Vitamin
K1 and K2
concentrations (ng/g) in commercially
available foods. The determinations were made as described by Schurgers
et al. For the complete list click here
Recommended literature:
- Booth, S.L., Sadowski, J.A.,
Weihrauch, J.L., Ferland, G. (1993). Vitamin K1
(phylloquinone) content of foods:
a provisional table. J. Food Comp. Anal. 6, 109-120.
- Schurgers, L.J., Geleijnse,
J.M., Grobbee, D.E., Pols, H.A.P., Hofman, A., Witteman, J.C.M.,
Vermeer, C. (1999). Nutritional
intake of vitamins K-1 (phylloquinone)
and K-2 (menaquinone) in The Netherlands. J. Nutr. Environm.
Med. 9, 115-122.
- Schurgers, L.J., Vermeer,
C. (2000). Determination
of phylloquinone and menaquinones
in food: effect of food matrix on circulating vitamin K concentrations.
Haemostasis 30, 298-307.
- Shearer, M.J.
(1992). Vitamin K metabolism and nutriture.
Blood Rev. 6 (1992) 92-104.
- Gijsbers, B.L.M.G., Jie, K.-S.G.,
Vermeer, C. (1996). Effect of food composition on vitamin
K absorption in human volunteers. Brit. J. Nutr. 76,
223-229.
- Shearer, M.J.,
Bolton-Smith, C. The U.K. food data-base for vitamin K and why we need
it. Food Chemistry 68 (2000) 213-218.
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